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New Food magazine is pleased to feature blogs and articles from some of the leading commentators in their respective fields. If you’re an expert in your field and want to share your insights with our readers, please contact us.



Fighting Food Fraud in 2017: Interview with Gavan Wafer, National Food Crime Unit

29 March 2017 | Roy Manuell | Digital Editor; Gavin Wafer | Head of Crime Operations | National Food Crime Unit

Gavan Wafer, Head of Crime Operations at the National Food Crime Unit offers his insight into tackling food fraud in the 21st Century.

Can a vegan diet provide enough nutritional support for a pregnancy?

21 March 2017 | Leah Smith & Julie Abayomi | Liverpool John Moores University

Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...


In defence of the FSMA regulations – New Food speaks to Lucrima

20 March 2017 | Vladislava Zapryanova | Managing Director | Lucrima

New Food asked Lucrima for an insight into why a comprehensive understanding of the current FSMA regulations is so important...


Hollywood’s answer to the sugar reduction conundrum facing confectionery

15 March 2017 | Roy Manuell | Digital Editor

Disney's new children's 100% fruit confectionery range is a model for how to successfully reduce sugar while maintaining a quality of taste to keep kids coming back...


Why block chain might be the answer to tackling food fraud

14 March 2017 | Roy Manuell | Digital Editor

What role might technologies such as block chain play in ensuring food safety and tackling food fraud? How might the food industry utilise new tech to reassure consumers that it can be trusted?


The Crop Trust on looking after global food security

13 March 2017 | Marie Haga | The Crop Trust

New Food speaks exclusively to Marie Haga from The Crop Trust to discuss the sheer scale of the global food security challenge we face...


The pros and cons of personalised packaging for FMCG brands

6 March 2017 | Nikki Gilliland | Econsultancy

With personalisation an ever-increasing phenomenon, Econsultancy takes a look at what effect personalised packaging is having on the consumer...


Exclusive: Rajat Mehta, Vice President Applied Technologies, Thermo Fisher Scientific

6 March 2017 | Roy Manuell | Digital Editor

New Food speaks exclusively with Rajat Mehta,Vice President and General Manager, Applied Technologies at Thermo Fisher Scientific...

Health Ingredients Month

Health Ingredients Month: What did we learn?

1 March 2017 | New Food

New Food's Health Ingredients Month comes to a close and we look back at precisely what we learned about trends, challenges and innovation...


British agriculture’s bust-up with Brexit

27 February 2017 | Roy Manuell | Digital Editor

Why is British agriculture challenged by Brexit? Why were the EU's CAP subsidies considered unfair for British farmers? How can the industry tackle this?

USP launches new Food Fraud Database to support increased FDA food safety regulations

5 questions you’ll need to ask yourself before you’re ready for new FSMA regulations

27 February 2017 | Mike Koeris | Founder at Sample6, BiotechStart.org

With the FDA's new FSMA food safety regulations defining modern practice, here are five questions you must ask yourself before considering yourself compliant...


An essential guide to food safety challenges in the 21st Century

24 February 2017 | Roy Manuell | Digital Editor

New Food brings you a 21st Century update on developments and improvements in food safety...


3D food printing: An ultramodern technology with an endless potential

23 February 2017 | Hochschule Rhein-Waal

While 3D printing technology is normally associated with synthetic materials, a new trend in additive manufacturing is emerging - 3D food printing.


4 ways the baking industry can react to current consumer trends

22 February 2017 | Mark Hughes, CEO Anderson Partners; Monica Ginsburg

It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...


Consumers turning towards fermented foods more and more

21 February 2017 | New Food

Consumers are looking more and more to fermented foods according to online search results...


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